Pin A quick, vibrant vegetable stir-fry with tender cabbage, sweet peas, and savory garlic-soy flavor—perfect as a side or light main.
I first made this cabbage stir-fry when I had just a handful of simple veggies left in the fridge and needed something fast. It turned out so well that it quickly became my go-to for easy healthy dinners—the mix of crunchy cabbage, sweet peas, and savory sauce is a favorite in my family.
Ingredients
- Green cabbage: 1 medium head (about 700 g), core removed, thinly sliced
- Frozen green peas: 1 cup (150 g)
- Scallions: 2, sliced (optional for garnish)
- Garlic: 3 cloves, minced
- Fresh ginger: 1 tablespoon, grated (optional)
- Soy sauce: 2 tablespoons (or tamari for gluten-free)
- Toasted sesame oil: 1 tablespoon
- Rice vinegar: 1 teaspoon
- Sugar or maple syrup: 1 teaspoon
- Freshly ground black pepper: 1/4 teaspoon
- Vegetable oil: 2 tablespoons (e.g., canola, sunflower)
Instructions
- Prepare Sauce:
- In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, sugar, and black pepper. Set aside.
- Heat Pan:
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Sauté Aromatics:
- Add minced garlic (and ginger, if using) and stir-fry for 30 seconds until fragrant.
- Add Cabbage:
- Add sliced cabbage. Stir-fry for 3 to 4 minutes until it starts to wilt but remains crisp.
- Add Peas:
- Add frozen peas and stir-fry for another 2 to 3 minutes until peas are heated through and cabbage is tender-crisp.
- Toss with Sauce:
- Pour sauce over vegetables and toss well to coat. Cook for another minute.
- Finish:
- Remove from heat. Taste and adjust seasoning if needed.
- Serve:
- Serve hot, garnished with sliced scallions if desired.
Pin This colorful stir-fry is something my kids enjoy helping with, especially tossing in the peas and swirling in the soy sauce. It's a fun way to sneak extra veggies into dinner and always sparks happy chatter around the table.
Serving Suggestions
Serve with steamed rice or alongside your favorite grilled tofu for a simple, complete meal. It also pairs well as a vegetable side at any Asian-inspired dinner.
Ingredient Swaps
Try Napa cabbage or add shredded carrots to boost flavor and color. You can also mix in broccoli florets or snap peas if you have them on hand.
Allergen Information
Contains soy (from soy sauce); for gluten-free, use tamari. Always read labels if you have allergies.
Pin This quick cabbage stir-fry is easy enough for busy weeknights and tasty enough for sharing with friends. Get creative with veggie additions!
Recipe Questions
- → How do I keep cabbage crisp in stir-fry?
Stir-fry cabbage over high heat for a short time to preserve its crunch while ensuring it is tender enough to enjoy.
- → Can I substitute frozen peas with fresh ones?
Fresh peas work well and add a bright sweetness. Add them towards the end of cooking as frozen peas do.
- → What oil is best for stir-frying this dish?
Vegetable oils like canola or sunflower are ideal due to their high smoke points and neutral flavor.
- → How can I adjust the seasoning to taste?
Taste before serving and add more soy sauce, sugar, or a pinch of black pepper to balance savory and sweet notes.
- → Are there variations to this stir-fry?
Try Napa cabbage or add shredded carrots for different textures and flavors; chili flakes can add heat if desired.